An omelette is in reality scrambled eggs enclosed in a coat composed of coagulated egg, the seasoning of which comprises a small pinch of table-salt and a little pepper, and which requires one-half ounce of butter and one tablespoonful of cream for its preparation.

To Prepare

Heat the omelette-pan until nearly a brown color. This will not only lend an exquisite taste to the omelette but will be found to ensure the perfect setting of the eggs.

Pour in the beaten and seasoned eggs, and stir briskly with a fork, in order to heat the whole mass evenly. If the omelette is to be garnished inside, this ought to be done at the present stage, and then the omelette should be speedily rolled up and transferred to a dish, to be finished in accordance with the nature of its designation.

Omelette Charles V

Stuff the omelette with one tablespoonful of mushrooms, minced and sauted in butter. Roll it up, and transfer it to a dish.

Omelette à La Bruxelloise

Stuff the omelette with two tablespoonfuls of braised endives shredded and thickened with cream. Surround with a thread of white sauce.

Omelette With Cepes

Finely mince two ounces of cepes; toss them in butter in an omlette-pan until they have acquired a brown color; add thereto a pinch of chopped shallots, and toss them again for a moment.

Pour the eggs into the omelette-pan; make the omelette; dish up, surround with a thread of brown sauce.

Omelette With Mushrooms

Mince two ounces of raw mushrooms; toss them in butter in an omelette-pan; add the eggs thereto, and make the omelette. Transfer it to a dish, lay three little cooked and grooved mushrooms upon it, and surround with a thread of meat juice.

Omelette à la Choisy. Stuff the omelette with one tablespoonful of braised lettuce shredded and mixed with Bechamel sauce.

Omelette Princesse

Stuff the omelette with three tablespoonfuls of fresh cooked peas, bound with butter. Roll and dish the omelette, making an opening lengthwise in the center, and fill with a tablespoonful of fresh peas.

Omelette With Spinach

Stuff the omelette with two tablespoonfuls of spinach with cream, and surround with a thread of white sauce.

Omelette Fermière. To the beaten and seasoned eggs add one tablespoonful of very lean, cooked ham cut into dice. Pour the eggs into the omelette-pan, and cook them quickly, taking care to keep them very soft. Let the outside harden slightly; tilt into the dish after the manner of a pancake, and besprinkle the surface with a pinch of chopped parsley.

Omelette Aux Fines Herbes

Add to four eggs one tablespoonful of parsley, finely chopped. Make the omelette in the usual way.

Omelette With Chicken's Liver

Stuff the omelette with two tablespoonfuls of chicken's liver which cut into dice or sliced, seasoned and quickly sauted in butter, and one-half teaspoonful of brown sauce. Dish the omelette, make an opening lengthwise in the center, and place therein one tablespoonful of chicken's liver, and a soupcon of chopped parsley, and surround it with brown sauce.